Galicia · Spain
Caldo Gallego
Galicia's signature hearty soup of white beans, potatoes and leafy greens (grelos or turnip tops) enriched with unto (cured pork fat) and often chorizo or ham. It grew from rainy northwestern farm kitchens as a warming, filling first course through cold Atlantic winters.
Approximate, per 1 bowl (~350ml). Values vary by recipe and portion.
Where it comes from
Galicia's signature hearty soup of white beans, potatoes and leafy greens (grelos or turnip tops) enriched with unto (cured pork fat) and often chorizo or ham. It grew from rainy northwestern farm kitchens as a warming, filling first course through cold Atlantic winters. Nearly every Galician household keeps its own version, and it anchors traditional Sunday and holiday meals.
Where to eat Caldo Gallego
0 restaurants worldwide serve it.
The variants
Con grelos
Made with turnip greens, the most traditional Galician style.
Con berzas
Uses collard-type cabbage greens when grelos are out of season.
Con lacón y chorizo
Richer version with cured pork shoulder and chorizo.
Vegetariano
Meat-free version relying on beans, potato and greens.
Cook it yourself
- Caldo Gallego
Galicia's warming winter soup of white beans, potatoes and leafy greens, enriched with cured pork fat and often chorizo. Born of rainy farm kitchens, it is honest, filling and made to hold off the Atlantic cold.